In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

Heat oil in a frying pan or cast iron skillet. Using tongs, dip each tortilla in the hot oil just long enough to soften it. Alternate tortillas with chopped onion and cup of grated cheese in a casserole dish. Mix soups, cream and chile together and heat in a saucepan. Stir in salt, pepper and garlic salt, and pour over tortillas. Sprinkle 1/4 cup cheese over top and bake in a 325 degree oven for 30 minutes, or until hot and bubbly.

Stir seasonings into red chile and pour over pork chops. Put into refrigerator for at least 24 hours. Take pork chops out of marinade and reserve marinade. Fry chops in oil until brown on both sides. Pour marinade back over chops, cover, and cook over low heat for 30 minutes or until tender.

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

Mix dry ingredients together in a medium-sized bowl. (If you are using powdered milk, mix dry milk with dry ingredients.) In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350o for 15 minutes.

Heat your oven to 350. Prepare cookie sheets by covering them in aluminum foil and set them aside. Melt the butter in a glass container in a microwave set to half power. Meanwhile, in a medium-large bowl combine oats, sugar, salt and flour. Pour the melted butter (it must be very hot) over the dry ingredients and stir until the sugar is completely dissolved. Stir in the beaten eggs and vanilla, mixing until thoroughly blended. Note: the batter, or mixture, will be quite loose.

Drop by scant spoonfuls onto the prepared cookie sheets, one to two inches apart. The batter will spread even more in the oven, so do not completely cover the cookie sheets or the brittle will burn around the edges before cooking in the center. This cooks in 8 to 10 minutes.

In heavy saucepan, combine sugar, corn syrup and cinnamon candies with 1-cup cold water. Cook over medium heat until sugar and candies are dissolved, but do not boil. Add the food coloring and the cinnamon and bring up to boil. Boil until it reaches 300 F on a candy thermometer. Meanwhile, wash and dry apples, remove stem and insert wooden sticks firmly enough into the apple that you can hold them firmly. Remove syrup from heat when it reaches 300 and dip each apple into syrup. Swirl to coat apple. Place coated apples onto greased cookie sheets to cool and harden. Let stand at room temperature until ready to serve. Make 6 taffy apples.

Mix all ingredients together and spread batter into well greased and floured cookie sheet. Bake 10 Minutes at 350 degrees, immediately cooling on towel or rack. Spread with jelly and roll upCut roll into 1 inch strips and serve.

Cut ribs into serving portions and simmer covered in vinegar and water for one hour until tender. Prepare sauce (remaining ingredients) cook on slow heat until sauce thickens . Approximately 45 minutes. Grill for 20 - 30 minutes glazing ribs with sauce with every turn.

Remove the pan from the heat and discard the bay leaf. Stir in the couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.

In a large saucepan, combine water, olive oil or butter, and salt. Bring to a boil. While the water is coming to a boil, cover the finest grating side of a grater with plastic wrap, extending the wrap below it to catch the zest. Grate the zest from all sides of the orange, making sure to get only the colored part and none of the bitter white pith. When the orange is completely grated, scrape the zest from the plastic into a small mound; you should end up with about 1 teaspoon or more zest.

Cut the orange in half and squeeze out 2 tablespoons juice. Set juice aside and reserve the remaining orange for garnish or another use.

When the water comes to a boil, stir in the orange juice. Remove the pan from the heat and stir in the couscous. Stir well. Cover and let stand for 5 minutes. Fluff with a fork or chopstick, stirring in the reserved zest, until grains are separated. Cover until ready to serve, and fluff again right before serving. Garnish with a sprinkling of chopped green onion.

Scrub artichokes and slice 1/4 inch thick. In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil. Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf. Divide the mustard seed evenly amoung the jars and add the artichokes. Fill each jar with the hot liquid and seal. Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.

In a large non reactive saucepot combine all ingredients. Bring to a boil then reduce to a simmer-stir well. Simmer for 10 minutes. Pack hot relish into hot sterile jars. Leave 1/4 inch headspace. Remove air bubbles. Wipe rims and adjust two piece caps. Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.

Combine all ingredients in a sauce pan and bring to a boil. Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once. Reduce heat and simmer for 5 minutes-stirring very gently. Ladle into sterilized jars. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Peel the bananas and cut them in half, lengthwise. Turn the onion on to 350 and grease a baking dish. Arrange bananas halves in the dish, dot with butter. Spread honey and lemon juice over the bananas. Bake for 15 minutes. Put the sour cream into a bowl and serve it with your baked bananas.

Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth. Pour into a buttered souffle dish and set the dish in a pan with hot water in a preheated 350 oven. Bake 1 hour or until set.

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Mix in the caraway seeds. Blend in the flour, ½ cup at a time, and work the mixture into a smooth dough. The dough will probably be too stiff to use an electric mixture or food processor, and is best kneaded by hand. On a floured work surface, roll out the dough to a thickness of ½ inch. Cut the dough into 2-inch squares and transfer the squares to the baking sheets. Bake for about 15 minutes.

Put the flour into a large bowl. Make a well in the center. Add oil, sugar and grated lemon rind. Knead the dough. Grease a baking sheet, sprinkle with some flour. Gently form a small balls from dough and flatten a little. Arrange them on the sheet. Let stand for 20 minutes. Turn the oven to 350. Sprinkle the cookies with cinnamon. Bake for 20 minutes.

Cut the cucumber and tomatoes into ¼ in. dice. Place the lettuce in a salad bowl and add the diced vegetables and the onion. Cut the cheese into small cubes. Prepare the dressing with lemon juice, oil, mint and salt. Mix throughout, pour the dressing over the salad in the bowl, toss. Arrange the olives around the side and the cheese in the center.

Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.

Stir together the dry ingredients and mix lightly with the hands. Make a hollow in the center and add enough buttermilk to make a soft dough. Turn onto a floured board and knead quickly and lightly until the dough is free from cracks. Roll out the required thickness and cut in scones. Place on a greased and floured tin and bake in a hot oven 400 until thoroughly baked about 15 minutes

Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Bring the water to a boil in a saucepan. Add the spinach and a pinch of salt, cook for a few minutes. Scald the tomatoes for 1 minutes and peel them. Cut them into slices. Heat the oil in a big pan and fry the onions and tomato slices. Drain the cook spinach in a colander thoroughly. Add to the pan, crush the garlic in a bowl, add the cumin and the vinegar. Add the sauce to the spinach and simmer over low heat for 5 minutes.

Pre-heat pressure cooker on medium-high heat. Toss stew meat in a bowl with olive oil until the meat is well coated. Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat. Remove meat from the pc and set aside. Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste! Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed. Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.

In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and wine; stir. Close lid and bring up to high pressure and cook for 7 minutes. Release pressure using cold-water release. Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.

Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go. Warm 1 TBSP olive oil in a saucepan, on medium heat. Saute the garlic briefly, and add tomatoes and oregano. Simmer uncovered for a few minutes. Heat the remaining oil in a large skillet. Add the zucchini. Stir for several minutes, until zucchini is soft. Add salt and pepper to taste, then mix in the sauce. Add the sausage, stir well. Stir in basil, and transfer to a serving dish. Top with parmesan cheese.

Remove and discard tems from greens. I do this by rollin up leaves, from stem to tip, and slicing along each side of the stem. Coarsely chop leaves. Bring 4 cups water and bacon slice to a boil in a large Dutch oven. Add greens, seasoned salt, and remining ingredients. Cook over medium heat 35 to 45 minutes or until tender.

Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens. Take the collard greens and separate the leaves (if fresh). Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once. Add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more. Add salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly.

Preheat the oven to 375 degrees. Cook, drain, and mash the squash to the consistency of mashed potatoes. Cream the sugar, molasses, and butter; add the egg and squash and blend well. Mix the dry ingredients and add them into the squash mixture. Fold in the pecans. Fill muffin tins half full of batter and bake for approximately 20 minutes.

Preheat oven to 350 degrees Spread mashed potatoes in greased pan. Pressed the cubed cheese into the potatoes. Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper. Top with butter cubes. Bake at 350 degrees for 30- 45 minutes.

Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan. In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt. In a medium size bowl, beat together the oil, yogurt, water and eggs. Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended. Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake. For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

Line a square cake tin of desired size with plastic wrap. Beat 1 carton of cream with 1 tin of condensed milk until the consistency of whipped cream. Spread evenly into the tin and place in the freezer. M,eanwhile beat the other carton of cream and condensed milk to the same consistency. Add crushed peppermint crisps or desired confectionary. Colour with food colouring until desired colour is reached. Carefully spread over previous mix. Press more plastic wrap gently onto top of mix (this stops it from going "icy"). Freeze over night until firm To serve, remove from tin by turning up on desired serving dish, decorate as desired.

Heat oil in sauté pan over medium heat. Add diced tomato and let start to cook down, about 4-6 minutes. When the tomatoes are half cooked through add the mustard, capers, garlic. Cook until heated through and tomatoes are cook through. Spoon over fish or chicken.

FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well. Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed. Sprinkle fish with a little salt and malt vinegar. CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.

Combine all ingredients in a small bowl and mix well. Take care in chopping serrano chile or any other hot pepper as the juice will stay on your finger and can burn your skin and especially your eyes. To be safe you can wear rubber gloves or wrap your hands with plastic baggies. You may also substitute serrano chiles with another chile of your choice. Serrano chiles are a medium hot chile pepper.

Let the yeast dissolve in the warm water. Put the milk and shortening in a saucepanand warm until the shortening is melted. Set aside and let cool to lukewarm.Pour the yeast mixture into a bowl and add the milk mixture and 2 cupsflour. Beat until well mixed. Add the remaining flour and the remainingingredients and mix well. Cover bowl and let rise until doubled. Turn doughonto a lightly-floured surface and pat it down until it's 1/2 inch thick. Usinga doughnut cutter, cut doughnuts out. Set aside on a lightly-greased baking sheet and let rise for about 20 minutes. Place in a preheated oven at 450°F and bake for 10 minutes until golden brown. Dip them in a cinnamon and sugar mixture or glaze with a powdered sugar and milk mixture.

In a large saucepan, mix the cornstarch with a small amount of cold bouillon.Add remaining bouillon and other ingredients except eggs. Bring to a boil andsimmer until clear. Gradually stir in egg, season to taste and serve at once.

Put honey, vinegar, sugar, eggs and flour in blender a few seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on medium high, whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months. Recipe can be halved.

Cream together Crisco, sugar and eggs. Sift together flour, spices and salt.Dissolve baking soda in buttermilk. Add flour and milk alternately to creamed mixture, stirring well. Beat in molasses and fold in berries.Pour into greased and floured 13-by-9-inch pan. Sprinkle with sugar if desired. Bake at 350 degrees for 35 to 40 minutes.

In a saucepan, combine Coca-Cola, oil, margarine, and cocoa. Bring to a boil, over medium heat, stirring constantly. Remove from heat and set aside. In a large bowl, mix together sugar, flour and salt. Add the mixture from the saucepan and beat well. Add eggs, buttermilk, soda, and vanilla, then beat well. Pour into a greased and floured sheet cake pan. Bake at 350º for 20 to 25 minutes.

In a saucepan, combine the margerine, cocoa, and milk. Heat over medium heat until the margerine melts, while stirring to mix together well. Add the remaning ingredients and beat hard. Spread on the cooled Coca-Cola Cake.

Combine all the ingredients in a large saucepan. Bring to a boil over medium heat. Reduce heat to simmer & cook, stirring often for 30 minutes. Use as you would any barbecue sauce, brushing onto meat or chicken as it"s grilled.

Add margerine to skillet over medium heat, then add apples. Saute over medium heat, for about 10 minutes. Apples should be fork tender. Don't overcook or you'll have apple sauce. Over medium-high heat, add brown sugar, plus a few tablespoonsful of water to caramelize apples. Toss gently just until all apples are coated. Remove from heat and stir in cinnamon and nutmeg (if using). Serve warm as a side dish in place of a vegetable, or over ice cream as a dessert. Cooking time and the amount of brown sugar varies according to the variety of apple you are using. Use any variety, but fried apples are best when made with a firm apple like red or yellow delicious.

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make a syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thouroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings.

Layer sliced mangoes sprinkled with spices alternately until all mangoes are used. Sprinkle with lemon juice and cover with top crust. Bake at 425 degrees F., for first 10 minutes then reduce to 350 degrees F. for 30 to 40 minutes.

Drain pineapple, reserving the juice. Stir boiling water into gelatin in large bowl 2minutes or until completely dissolved. Stir in reserved juice, ginger ale and ginger. Refrigerate about 1 1/4 hours or until slightly thickened (mixture should be consistency of unbeaten egg whites). Arrange some of the pineapple chunks in 6-cup ring mold or 9x5-inch loaf pan; top with 1 cup of the slightly thickened gelatin. Refrigerate about 10 minutes or until set but not firm (sticks to finger when touched and moves to the side when pan is tilted). Stir remaining pineapple into remaining gelatin; spoon into mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Serve as dessert or salad.

1qt of water 1/2 Pound of Salt Pork 4 Apples( use the tart green ones) 2 Large onions

Cook diced salt pork in a heavy iron skillet until crisp, and set aside the salt pork, core the apples and slice into thin rings, slice onions into thin rings also, fry in salt pork fat until brown, add 1qt of water and cook until apples and onions are tender (about five mins.) and add water as needed, when tender add in the salt pork, and season to taste

Cream shortening and sugar. Add the egg and molasses and mix well. Sift together the dry ingredients and add to the shortening mixture. Mix until combined. Roll into walnut sized balls and roll in sugar. Bake at 350 degrees for 7 - 10 minutes.

Mix it all together, it makes a very stiff dough. You need to mix it all up well. Then roll it out on a well floured surface. You want to roll it about 1/2" thick, don't roll it any thinner.. Then cut it up into 3" X 3" squares. Then take a toothpick and put about a dozen holes in each cracker. Put these into a oven that has been preheated to 400 Degrees and bake for about 20--25 minutes or until they are just beginning to brown. Do not let them cook too long. After they cool you may store them in a plastic bag but only for a few days as they will mold if kept there too long. I have found out that it is best to bag them for two days and then throw them in your haversack and your set.